Easy & Delicious Kimchi
If you’ve ever been intimidated by the thought of making it at home, this is the recipe for you. We’ve broken down the traditional process into simple, manageable steps that guarantee authentic, delicious results.
Ingredients
- 1 Medium Head Napa Cabbage
- 1/4 cup Iodine-free Sea Salt or Kosher Salt Crucial! Use coarse salt without iodine or anti-caking agents, as these can inhibit the fermentation process.
- Water Distilled or filtered.
- 1 tbsp Grated Garlic
- 1 tsp Grated Fresh Ginger
- 1 tsp Granulated Sugar
- 2 tbsp Fish Sauce or Salted Shrimp Paste For a vegan alternative, use 3 tablespoons of soy sauce or a tablespoon of miso paste mixed with 2 tablespoons of water.
- 1 to 5 tbsp Korean Red Pepper Flakes (Gochugaru) This is non-negotiable for authentic flavor.
- 8 oz Korean Radish or Daikon Radish
- 4 Medium Scallions Cut into 1-inch pieces.
Instructions
Prepare and Salt the Cabbage
- Slice the napa cabbage in half lengthwise, then slice each half in half again to create four long quarters. Cut out the dense, hard core from the bottom of each quarter.
- Lay each quarter flat and slice it crosswise into 2-inch-wide strips.
- Place the chopped cabbage in a very large bowl. Sprinkle the salt over it. Put on a pair of food-safe gloves and begin massaging the salt into the cabbage for 2-3 minutes. The cabbage will start to soften and release water.
- Pour enough filtered or distilled water over the cabbage to cover it completely. Place a plate or another heavy object on top to keep the cabbage submerged. Let it sit at room temperature for 1 to 2 hours.
Rinse and Drain
- Pour the cabbage into a colander in the sink and drain away all the salty water.
- Rinse the cabbage thoroughly under cold running water, tossing it with your hands to make sure all the pieces get rinsed. Do this three separate times.
- After the final rinse, shake the colander to remove as much water as possible. Let the cabbage sit and drain for at least 20-30 minutes while you prepare the paste.
Make the Kimchi Paste
- While the cabbage drains, grab a medium bowl. Combine the grated garlic, grated ginger, sugar, and fish sauce (or your chosen vegan alternative). Mix until well combined.
- Stir in the gochugaru (Korean red pepper flakes). Start with the lower amount for mild kimchi and add more to your desired heat level. The mixture should form a thick, fragrant red paste.
- Add the julienned radish and chopped scallions to the paste and stir to coat them.
Combine Everything
- Gently squeeze small handfuls of the drained cabbage to remove any remaining water, then add it to the bowl with the kimchi paste and other vegetables.
- Using your gloved hands, mix everything together thoroughly. Ensure every piece of cabbage and radish is evenly coated in the beautiful red paste. Don’t be shy—get in there and mix well!
Pack the Jar
- Tightly pack the kimchi mixture into a clean 2-quart (half-gallon) glass jar. Press down firmly on the kimchi with your fist or a spoon as you go. This helps remove air pockets and encourages the brine to rise.
- Leave at least 1-2 inches of headspace at the top of the jar. The kimchi will expand and produce more brine as it ferments, so this space is essential to prevent overflow.
- Wipe the inside rim of the jar clean. Loosely cover the jar with its lid. You don’t want to seal it airtight, as fermentation creates gases that need to escape.
Ferment at Room Temperature
- Place the jar on a plate or in a shallow bowl to catch any brine that might bubble over.
- Let the jar sit at a cool, dark room temperature (around 65-70°F or 18-21°C) for 1 to 5 days. Keep it out of direct sunlight.
- Check it daily! At least once a day, open the lid to “burp” the jar and release the built-up gases. Use a clean spoon to press the kimchi down, ensuring it stays submerged under the brine. You should start to see bubbles and notice a tangy, sour smell developing—these are great signs!
- Start tasting it after day 2. When it has reached a level of sourness and tang that you enjoy, it’s ready.
Notes
Refrigerate and Enjoy
Cold temperatures will dramatically slow down the fermentation process. Your kimchi is ready to eat right away, but the flavor will continue to develop and deepen over the next week or two. Once your kimchi is fermented to your liking, tighten the lid and move the jar to the refrigerator. Tried this recipe?Let us know how it was!